Algonquin
Ingredients
45ml Roe & Co 106
20ml Belsazar Dry
25ml Pineapple Juice
1 Dash Creole Bitters
No ice Maraschino Cherries
Method
Add all ingredients to a shaker
Add Ice
Shake and fine strain into coupe glass
Equipment
Shaker
Jigger
Coupe Glass
Fine Strainer
Strainer
Feeling Fancy?
Switch your Creole Bitters for Peychaud’s Bitters and split your vermouth between 10ml Belsazar Dry & 10ml Belsazar White. Replace the pineapple juice with 15ml homemade Pineapple Syrup*.
*Combine 1 cored pineapple, 3 ½ cups of sugar and 2 cups of hot water in a blender. Blitz, allow to cool and strain.
Isadora Petinari, Brand Ambassador
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